As you all know, Millets are super healthy. So what if we go for a dosa which is tasty as well as healthy? It's time for Ragi dosa.
To be honest, I make this dosa because I love the taste. I can even have just the dosa without any chutney or sambar, It is also a really simple recipe and can be made without the usual soak-grind-ferment routine of our traditional dosa’s. You’ll already have these ingredients in your kitchen. Do give it a try if you haven’t till now.
Note: It's best to use a dosa pan with edges to make this dosa, as the batter is very runny (almost water-like consistency) and the might run over the edge.
What you need:
- Ragi Flour - 1 cup
- Rava/ Sooji/ Semolina - 1 cup
- Rice Flour - 1/2 cup
- Sour Curd - 1/2 cup
- Onion - 1 small, finely chopped
- Green Chillies - 2, finely chopped
- Ginger - 1inch piece, minced
- Curry Leaves - a few
- Whole black pepper - 8-10
- Salt, Oil, Water
How I made it:
- In a large enough bowl/vessel, mix all the ingredients with 1 cup of water
- Mix Well. Add one more cup of water and mix again
- Rest the batter for 15-20 minutes
- Add another 1.5 cups of water to get a loose watery batter. Check and adjust the salt as per your taste
- Heat the dosa pan.
- Use a small glass or bowl to pour the batter on the hot tawa. We don’t spread the batter like we do for regular dosa as the batter is very loose.
- Drizzle oil on the dosa and let it cook on medium flame. Then turn the dosa and cook both sides.
- Serve hot with chutney or sambar. Or just as is like me :).
Additional Notes:
- The batter should be of watery consistency. That’s what makes the dosa thin and crispy
- This dosa takes a little bit longer than usual dosa to cook, on each side. You’ll get an idea once you seat making it.
- You can reduce the water to2 cups overall to get a thicker batter too. The cooking time will be slightly more, that’s all
- I like adding whole black pepper as is. You can crush it and add or omit altogether.
